Most of Pelzel's recipes follow the same formula, aiming for a balance of crunchy, creamy, sharp and sweet in each bite.

"It's very much the same as when you make a very beautiful salad, you strive to have a balance of textures and temperatures and flavors," said Pelzel.

Start with a spread or a creamy base, follow with a crunchy component like nuts, sesame seeds or radish, and drizzle a sweet or spicy element on top.

Anyone can spread avocado on toast, but composing a perfect toast just takes a bit more thought.

Pelzel uses toast to encourage her two kids to try new ingredients. "If it's on toast, it's fun."

Leftover chicken or vegetables enjoy a new life on toast. "If you have something in your fridge, you can put it on toast," said Pelzel. "There are no rules."

Pelzel believes toast is a great way to "break out of a rut," especially for home cooks. "You can still have steak or chicken salad but in a surprising and fun way. And you can make a lot of the components ahead of time!"

Though even the most elegant toasts have easily approachable recipes, Pelzel still has an affinity for restaurant toasts.

Stonefruit Espresso + Kitchen in Bedford-Stuyvesant serves a notable avocado toast with dukka, and The Butcher's Daughter in Manhattan has a "great avocado toast with curry oil."

Beyond avocado? "The toasts at Prune are also so, so good."

"Toast: The Cookbook" is now available for $24.95 from Phaidon. Cook up Dutch Apple Pie Toast with this recipe.